Meringue layer cake with currant cream filling

Ingredients for 1 servings:

• 125 g sugar
• 150 g flour
• 125 g butter
• 1 tsp baking powder
• 1 packet of vanilla sugar
• 4 egg yolks
• Fat, for the shape
• 4 egg whites
• 200 g sugar
• Almond flakes
• 400 g currants or raspberries
• 2 tbsp sugar
• 1 tbsp cornstarch
• 200 ml cream

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 30 minutes

Knead all the dough ingredients thoroughly. Let rest in the refrigerator for 30 minutes. Divide the dough in half. Grease two 26 cm baking pans. In each pan, shape one half of the dough into a rimless base. For the meringue layer, beat two egg whites with 100 g of sugar each until stiff peaks form and spread on each layer. Sprinkle with flaked almonds. Bake in a convection oven at 160-170°C for 30-35 minutes (in a standard oven, around 180°C). For the filling, briefly boil the berries and sugar. Thicken with the cornstarch and bring to a boil again briefly. Let cool. The mixture should be just spreadable. Spread the filling on one layer. Whip the cream and spread it over the filling. Cut the prettier layer into 12 pieces and place it back on top of the filling. Otherwise, the top layer won’t be able to be cut later. The layers can also be baked the day before.